Crispy Chicken Thighs with Olives and Caperberries

Crispy Chicken Thighs with Olives and Caperberries Recipe
Photo: Laurey W. Glenn; Styling: Vanessa McNeil Rocchio
This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.


Makes 6 servings

Recipe from

Southern Living


3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs)
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon paprika
2 teaspoons vegetable oil
1 lemon
1 cup pitted large Spanish olives
1 cup large caperberries with stems
1/4 cup coarsely chopped almonds
1/4 cup dry white wine
Chopped fresh parsley


1. Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.

2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.

3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.

4. Cut lemon into 1/4-inch-thick rounds. Stir together olives, caperberries, almonds, and wine in skillet; add lemon slices. Place chicken, skin sides up, in skillet.

5. Bake at 400° for 25 to 30 minutes. Sprinkle with parsley.